Pizza  Portuguesa Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine flour and salt. Make a well and add foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until combined, then transfer to a lightly floured surface.

Knead

Knead the dough for 8–10 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Prepare sauce

While dough rises, prepare the sauce. Mince or finely grate 2 garlic cloves. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat, add garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel/stone, heat it longer for best results.

Shape dough

Punch down the risen dough and transfer to a lightly floured surface. For one 12–14 inch pizza, press and stretch the dough into a roughly 12-inch circle, leaving a slightly thicker rim. If dough resists, let rest 5 minutes and continue.

Top the pizza

Place the shaped dough on a piece of parchment (or a pizza peel dusted with semolina). Spread an even layer of the prepared tomato sauce over the surface, leaving the rim untouched (about 1/2 inch). Sprinkle 2–2½ cups shredded mozzarella evenly. Arrange thin tomato slices over the cheese in a single layer. Scatter sliced black olives and the thinly sliced garlic clove across the top. Sprinkle 1 teaspoon dried oregano and 1/4 teaspoon coarse salt. Drizzle 1 tablespoon olive oil over the pizza.

Bake

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake 8–10 minutes until crust is golden and cheese is bubbly and slightly browned at the edges. Rotate once halfway through for even browning if necessary.

Finish

Remove pizza from oven. If using, scatter 2 tablespoons chopped fresh basil or parsley and a pinch (1/4 tsp) crushed red pepper over the top. Drizzle an additional tablespoon of olive oil if desired. Let rest 2–3 minutes, then slice and serve.